I have never understood why trout is not more popular. Growing up in Oregon, we had trout more often than salmon — the two fish are first cousins actually. I enjoyed trout as a kid with a particular intense yet sweet flavor. Around the world, and trout are found everywhere, different species have quite different flavors. Trout taste is affected by their feed, so there is a significant range of “natural” trout flavor. Salmon tastes like salmon, but trout will taste like what they ate.
Suzen and I enjoy smoked trout, served with lemon or lime juice atop crackers. And even better is this smoked trout dip. It’s soft, subtle and perfect as an appetizer with white wine or a smooth cocktail.
Because the trout flavor here is so mild, I suggest adding the onions and garlic in stages. While I cooked a full cup of diced onions, I only used a quarter cup of the cooked mixture in the dip. I wanted to taste trout, not onion. The rest of the cooked onions? We were sauteeing carrots with a bourbon glaze and just added them in. Here’s that link:
The “usual” smoked trout you see in a store, about 10” inches long, looks big but really supplies only about 4 ounces of meat. That’s what this recipe calls for. The rest of that pricey smoked trout you just bought is skin and bone.
Trout is a good fish to cook when on a diet because it may look big, but in the end there is relatively little meat. It’s visually very satisfying there on your plate, but if you are hungry make sure you have a big side salad.
Brian’s Smoked Trout Dip
Yield: just under 2 cups
Ingredients:
- 3 tablespoons butter
- 2 onions or 2 very large shallots, diced, enough to make 1 cup of diced onion/shallot
- 2 garlic cloves, finely diced
- 1 8-ounce package of cream cheese
- ½ cup sour cream
- 4 ounces smoke trout meat, skin and bones removed
- Juice of 1 large lemon
- 2 tablespoons capers
- Salt and pepper to taste
- ¼ to 1 teaspoon hot sauce [optional]
Preparation:
Place the butter in a small skillet and melt. Add the diced onion and garlic and cook, frequently stirring, until well browned and on the verge of caramelizing. Depending on how high your heat is, this is 5-10 minutes. Do stir so the onions cook and not burn. The onions and garlic will reduce down to about ½ cup in volume.
Place the cream cheese and sour cream in a food processor. Process until softened and smooth. Add half of the cooked onions and garlic, the trout, lemon juice and capers. Pulse to mix. Adjust the seasoning with salt and pepper.
If you desire, add the rest of the onion/garlic mix and pulse to mix.
If you wish, add some zing with a little hot sauce of your choice. Just a little! The trout flavor here is delicate and already diluted by the cream cheese and sour cream.
Chill for at least 30 minutes before serving. Offer with crackers, toast or chips.
Source: Brian O’Rourke
Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/3.5 for 1/30th second at ISO‑200